Twice-Cooked Pork Belly With Scallops and Vegies

Ingredients

  • 800 g pork belly (boneless)
  • 2 liters chicken stock (8 cups)
  • 2 carrots (medium cut into batons)
  • ¼ cabbage (small)
  • 8 scallops (medium roe removed)
  • 2 teaspoons olive oil
  • 1 bunch Broccolini (trimmed steamed to serve)
  • + 13 more ingredients
    • 30 g butter
    • 2 bulbs shallots (eschallots specified finely chopped)
    • 2 garlic cloves (minced)
    • 1 sprig thyme (fresh)
    • ½ cup pale ale (125ml)
    • 375 ml chicken stock (1 ½ cups)
    • 1 teaspoon Dijon mustard
    • 20 g butter
    • ½ brown onion (medium finely chopped)
    • 1 garlic clove (finely chopped)
    • 60 g butter
    • 150 g cauliflower (steamed finely chopped)
    • 100 ml cream

1 Preheat oven to 170C,. 2 Place pork in a large ovenproof dish and add stock and bring to the boil over a high heat and then transfer to the oven and simmer, covered, for 2 1/2 hours or until tender. 3 Remove pork and set aside. 4 Strain stock, reserving 1 cup (250ml). 5 Increase oven to 220...

View full recipe at SpringPad

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